Cream Paste

Ingredients

• a pint sifted flour
• an even teaspoon baking powder
• sweet cream enough to wet the flour
• from four to six tablespoons butter
• saltspoon salt

Method

1. 1

   To a pint sifted flour, add an even teaspoon baking powder, and sweet cream enough to wet the flour, leaving crust a little stiff.

2. 2

   For a richer paste, allow rather more than a gill of cream with from four to six tablespoons butter and saltspoon salt for each pound flour, omitting the baking powder.

3. 3

   Make a paste of the cream and flour, roll out and spread with butter, rolling again and spreading until all the butter is used.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 408. The excerpt below is the record exactly as published.

Cream Paste. — ^To a pint sifted flour, add an even teaspoon baking powder, and sweet cream enough to wet the flour, leaving crust a httle stiff. Enough for two pies. For a richer paste allow rather more than a gill oi cream with from four to six tablespoons butter and saltspoon salt

Cook this with the app: pantry check, scaling, and the assistant.